Funding for this research was provided by:
Received: 14 June 2022
Revised: 16 September 2022
Accepted: 4 October 2022
First Online: 17 October 2022
: This study was approved by the Institutional Review Board at the Department of Food, Nutrition and Culinary Science at Umeå University, Sweden and was conducted in accordance with the ethical standards set out in the Declaration of Helsinki. All informants provided written informed consent before participating in this study. During the whole process, good research practice according to Swedish Research Council was applied.
: Not applicable.
: The authors declare that they have no competing interests.